Directions:
- In a Dutch oven, saute the onion, green pepper and celery in oil until vegetables are tender. Add olives and garlic; cook 1 minute longer.
- Dissolve bouillon in hot water; add to vegetable mixture. Stir in the tomato sauce, tomatoes, tomato paste, mushrooms, basil, oregano, salt if desired and pepper.
- Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve with pasta. Yield: 12-14 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 43.69 Kcal (183 kJ) | ||
| Calories from fat | 23.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.62g | 4% | |
|---|---|---|---|
| Sodium | 208.3mg | 9% | |
| Potassium | 136.34mg | 3% | |
| Total Carbs | 4.72g | 2% | |
| Sugars | 1.89g | 8% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 0.78g | 2% | |
| Vitamin C | 13.9mg | 23% | |
| Iron | 0.4mg | 2% | |
| Calcium | 23.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 56.81 Kcal (238 kJ) | ||
| Calories from fat | 30.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.41g | 4% | |
|---|---|---|---|
| Sodium | 270.89mg | 9% | |
| Potassium | 177.31mg | 3% | |
| Total Carbs | 6.13g | 2% | |
| Sugars | 2.45g | 8% | |
| Dietary Fiber | 1.61g | 5% | |
| Protein | 1.01g | 2% | |
| Vitamin C | 18.1mg | 23% | |
| Iron | 0.6mg | 2% | |
| Calcium | 30.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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